> wrote in message
...
>1 8-oz. can sauerkraut, well drained (save juice!)
> 1 8-inch unbaked pie shell
> 1 12-oz. can corned beef
> 2 T chopped green pepper
> 1 T chopped red pepper
> 1/2 cup grated Swiss cheese
>
> Drain sauerkraut well to remove all excess liquid. Line bottom of pie
> shell with sauerkraut. Combine corned beef, green pepper and red
> pepper. Spread over sauerkraut. Top with grated Swiss cheese. Bake
> at 400 degrees for 20 minutes. Makes 4 servings.
>
> The reserved sauerkraut juice, mixed with Jagermeister and powdered
> sugar makes for a most delightful aperitif.

My husband would actually like this.